Tender Breaded Turkey Cutlets

Tender Breaded Turkey Cutlets

177
Tanya Belt 4

"I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 53.1 g
  • 106%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
  2. Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

177
  1. 209 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour b...

Most helpful critical review

I made this last night. I had trouble with the breadcrumbs adhering to the turkey. I added some dijon & mayo like the others did. I would omit the italian seasoning next time. It just didn't go....

If you are having trouble getting the breading to stick, add a couple of teaspoons or more of regular mayo to the sour cream. Let the breaded cutlets sit in the fridge for at least a half hour b...

I have never tried baking these but I never feel guilty about pan frying them since they are pan fried in just one tablespoon of extra virgin olive oil. The last time I made them (two days ago) ...

This was a great way to use left over turkey. I had very little sour cream, so I also added equal parts of mayo and dijon mustard - it was delicious.

Let me start off by saying that I used two turkey breasts - I did not pound them - just left them "full size" This was really good! I was very leary to use sour cream - but I followed others a...

I really liked this. I do usually pick the low fat alternative, but in this case I only had regular sour cream. I also used Kellogg's Corn Flakes crumbs instead of seasoned bread crumbs. I th...

Kudos to the reviewer who suggested the dijon mustard. I added it to the sour cream (about 2 tsp. and it gave it a real zing. Yum!

Thanks to some other reviewers, these were a real success. I mixed up sour cream, a little mayo and a little dijon and spread it on both sides of the cutlets... let them sit in the fridge before...

A very different way to prepare the turkey cutlets. Although my breading fell off with the first three cutlets the fourth one came out very nice and crunchy and I think it's because it didn't fi...

Excellent flavor and very easy. I used reduced fat sour cream mixed with 1 tsp of herbed dijon mustard. Also, I did not have seasoned breadcrumbs so I mixed in 1 tbsp of italian seasoning with p...